Beef Soup with Rice Noodles Recipe

Number of serving: 4

Preparing time: 90 minutes

Cooking time: 60 minutes


Ingredient A:
350g / 11 oz fillet steak, remove excess fat, sinew and slice thinly
1 teaspoons soy sauce
cup / 60ml / 2 fl oz coconut milk
1 tablespoon peanut butter
1 tablespoon grated palm sugar or soft brown sugar
1 teaspoons sambal oelek

Ingredient B:
1 small cucumber, wash and slice into dish shape
1 cup / 90 g / 3 oz bean sprouts, roots end removed
2 lettuce leaves, cut in small pieces
6 tablespoons finely chopped fresh mint

Ingredient C:
1 teaspoon oil
124g / 4 oz dried rice vermicelli
1.5 litres beef stock
2 tablespoons grated palm sugar or soft brown sugar
2 teaspoons fish sauce
cup / 80g / 2 2/3 oz unsalted roasted peanuts, finely chopped

Methods:
Mix well Ingredient A, cover and chill at fridge for 1 hours. Heat the oil in a pan and cook the meat over high heat for 3 minutes. Remove from heat and set aside. Soak the vermicelli in hot water for 10minutes, drain. Put the stock in a large saucepan and bring to boil, add sugar and fish sauce. Place the Ingredient B in a serving bowl, then add vermicelli followed by the soup and beef into the bowl. Sprinkle with peanuts and ready to serve.

Health Tip: Low salt cooking recipes.

 

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